International
Vegetarian Union
Vegan Desserts & Cakes Contributed by Vegetarians and Vegans from around the world

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Chocolate
Mousse PieFrom: Lisa T.
Bennett

Yep - this is the one (well...I use different proportions depending
on whether I want a "pudding" [more like a mousse] or a pie, but
anyway ...)!
This is the dessert that always make omnis quit feeling sorry for
me and make them a little envious of my diet!
When I tell them how easy it is, they always want the recipe.

It also doesn't have that "funny" taste that Emily was complaining
of in the raw cocoa pudding.
I have the same reaction.
I think that cocoa really does need to be cooked to be palatable
AND it doesn't cover up the "beany" taste of the raw tofu like the
(admitedly higher in fat) choc chips do.

When I really want to impress lots of folks I do the following:

Crush 1 package of Hydrox cookies and mix the crumbs (reserve
some for garnish) with about 1/2 stick melted margarine (vegan).
Press the mix into the bottom and part way up the sides of a large
12" springform pan.
Set into freezer while you make the filling.
(If you don't chill crust it will crumble later.)

Blend (in batches) 5 10.5oz packages of Mori-Nu* tofu til smooth.
Melt 1 12 oz package of non-dairy choc chips over hot water in double
boiler (classic no-fail method) or in the microwave very carefully
on low power stirring every couple of minutes (brash modern method...the
chocolate can scorch very easily if you set the power too high or
don't stir often enough.
Scorched chocolate tastes and smells awful!!).
Mix melted chocolate with blended tofu either in batched in the
blender or with a spoon in a large bowl.
Add a tablespoon or so of Kahlua coffee liqueur if you like, or
some vanilla extract, or some creme de menthe if you want a choc-mint
pie.

Pour filling into crust and let sit in fridge 3 or 4 hours.
Garnish with some reserved cookie crumbs and/or an edible flower.
A big purple pansy and a couple of mint leaves look fabulous against
the chocolate.

Cook's notes:
*I have tried other "fresh" silken tofus and they all tasted beany.
Too short a chilling time will result in a runny pie.
I haven't made this with the 12.3 oz MoriNu packages, but the filling
is pretty forgiving, so probably 4 of those would do, even if the
math isn't exact.

If you have a smaller pan or a small number of guests, just subtract
a package or two or the tofu and some of the chips.
I have never added sweetner to this, but you might want to add some
maple syrup or raw sugar while blending. I like my chocolate dark
and I've never heard any complaints about it not being sweet enough.
Mostly I hear pleased-sounding comments that "it's not too sweet".
Use a blender, not a food processor.
The blender makes the tofu much creamier.
The food processor invariably leaves the texture a little grainy
or lumpy.